Porotos Con Riendas

Ingredients

Water

6 cups (for beans and cooking pasta)

Vegetable oil

2 tablespoons

Fresh cilantro

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Paprika

1 teaspoon

Cumin

1 teaspoon

Tomato paste

2 tablespoons

Red bell pepper

1, diced

Garlic

3 cloves, minced

Onion

1 large, chopped

Ground beef

1 pound

Pasta (such as spaghetti or fettuccine)

8 ounces

White beans

2 cups, soaked overnight and drained

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
3. Add the ground beef and cook until browned, breaking it up with a wooden spoon.
4. Stir in the tomato paste, cumin, paprika, salt, and pepper. Cook for an additional 2 minutes to allow the spices to bloom.
5. Add the soaked white beans and 6 cups of water to the pot. Bring to a boil, then reduce the heat and let simmer for 30 minutes, or until the beans are tender.
6. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
7. Once the beans are tender, use a potato masher or the back of a spoon to partially mash some of the beans, creating a thicker consistency.
8. Add the cooked pasta to the pot and stir to combine. Let it cook for another 5 minutes to meld the flavors.
9. Remove from heat and stir in the chopped cilantro for a fresh finish.
10. Serve hot and enjoy this delightful taste of Chile!